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Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing
- Source :
- World Journal of Microbiology and Biotechnology. 35
- Publication Year :
- 2019
- Publisher :
- Springer Science and Business Media LLC, 2019.
-
Abstract
- Derived from RNA, 5'-ribonucleotides, especially Inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), can enhance the umami taste of soy sauce. In this study, the RNA content of three different salt-tolerant yeasts was examined. The most valuable strain was subjected to atmospheric and room-temperature plasma (ARTP) mutagenesis, which improved its RNA content by 160.54%. Regular fermentation with RNA-enhanced strain failed to increase the amount of 5'-ribonucleotides in the soy sauce due to hydrolysis by phosphatase. A two-stage fermentation strategy was then carried out. Aroma compounds were mainly synthesized in the first stage, and RNA-enriched biomass was massively produced in the second stage followed by heat treatment to inactivate phosphatase. After the proposed strategy was applied, IMP and GMP in the soy sauce reached 68.54 and 89.37 mg/L, respectively. Moreover, the amounts of key aroma compounds and organic acids significantly increased. Results may provide new insights for improving the quality of soy sauce through microorganism breeding and fermentation control.
- Subjects :
- 0106 biological sciences
Taste
Plasma Gases
Physiology
Microorganism
Umami
Breeding
Sodium Chloride
01 natural sciences
Applied Microbiology and Biotechnology
03 medical and health sciences
Hydrolysis
010608 biotechnology
Food science
Aroma
0303 health sciences
biology
030306 microbiology
Chemistry
business.industry
Temperature
Zygosaccharomyces
Soy Foods
food and beverages
RNA
Salt Tolerance
General Medicine
biology.organism_classification
Mutagenesis
Fermentation
Food Microbiology
Brewing
Fermented Foods
business
Biotechnology
Subjects
Details
- ISSN :
- 15730972 and 09593993
- Volume :
- 35
- Database :
- OpenAIRE
- Journal :
- World Journal of Microbiology and Biotechnology
- Accession number :
- edsair.doi.dedup.....85e743eb219d686a98e0b87441eecb87